Physalis & Blueberry Muffins Recipe

Name: Physalis & Blueberry Muffins
Total time: 45 min
Yield: 6
Ingredients: 300 g Self-raising flour; 1 tsp Baking powder; 150 g Caster sugar; 2 Eggs; 120 ml Milk; 100 g Unsalted butter, melted; 150 g Fresh physalis, halved; 150 g Fresh blueberries; 1 tbsp Icing sugar

Deliciously sweet and tangy muffins bursting with fresh physalis and blueberries. A perfect baking recipe for a treat or for a special occasion.

medium

00:45

METHOD

Step 1.
Preheat your oven to 180°C (160°C fan) mark 4. Grease a 12-hole muffin tin or line it with paper cases.
Step 2.
In a large mixing bowl, combine the flour, baking powder and sugar. Set aside.
Step 3.
In another bowl, whisk the eggs, milk, and melted butter until well combined.
Step 4.
Gradually add the dry ingredients into the wet ingredients mixture, stirring until just combined. Be careful not to overmix.
Step 5.
Fold in the physalis and blueberries.
Step 6.
Spoon the batter into the prepared muffin tin, filling each hole about 2/3 full.
Step 7.
Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
Step 8.
Once they're done, let it cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Step 9.
Dust with icing sugar and serve these delectable muffins with a hot cup of coffee or tea. Enjoy!